CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian


  • 2 lbs large shrimp, peeled and deveined

  • 2 heaping tablespoons of Ghee

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 1/2 teaspoons garam masala

  • 2 tablespoons tandoori paste

  • 2 tablespoons tomato paste

  • Half a can of coconut milk

  • 1 teaspoon honey


  1. In a large, deep skillet, melt the ghee over medium heat. Add the garlic, cumin, paprika, and 1 teaspoon of garam masala and cook for 1 to 2 minutes until fragrant. Add the tandoori paste and tomato paste, stirring to incorporate, and cook for another 2 minutes. Stir in the coconut milk and honey, then reduce the heat and simmer for 8 minutes, or until the sauce thickens.

  2. Add the shrimp to the skillet and cook for about 10 minutes at a simmer until the shrimp are cooked through. Remove the pan from heat and stir in remaining 1/2 teaspoon of garam masala. Season with salt and pepper.